Dinner? Done!

Thanks to these oneskillet winners, getting a satisfying supper on the table in a snap is a cinch!

Sausage and Veggie Toss

A dollop of chive-spiked cream cheese melts into a delicious sauce that complements the flavor of smoked sausage

4 oz. cream cheese, at room temp.

2 Tbs. chopped fresh chives

12 oz. fully cooked beef kielbasa, quartered lengthwise, cut crosswise into 3⁄4 "- thick slices

1 onion, diced

2 carrots, cut diagonally into 1⁄ 8"- thick slices

12 cups thinly sliced cabbage, from about 11⁄ 2- lb. head

2 Tbs. Dijon mustard

In bowl, combine cream cheese, chives and 1 Tbs. water; reserve. Coat 12" nonstick skillet with cooking spray; heat over medium-high heat. Add kielbasa; cook, stirring, until browned, 5–7 min.; remove.

In same skillet over medium-high heat, add onions; cook, stirring occasionally, until softened, 5–7 min. Add carrots and half of cabbage; cook, stirring often, until cabbage is wilted, 2–3 min. Add remaining cabbage; cook, stirring often, until wilted, 5–7 min. Add mustard, kielbasa and 3⁄ cup water; bring to a boil. Reduce

4 heat to medium-low. Cover; cook, stirring occasionally, until vegetables are tender, about 10 min. Top with reserved cream cheese mixture.

Servings: 6. Active time: 20 min. Total time: 45 min. Calories: 290

Protein: 10g Fat: 23g (7g sat.) Chol.: 54mg Carbs.: 13g Sodium: 767mg Fiber: 4g Sugar: 4g

Beef Stroganoff Cooked steak and canned soup are the secrets to this meal ready in 20 minutes

1 lb. green beans

1 Tbs. butter

6 oz. small mushrooms

1⁄4 cup finely chopped onion

1 (10.5 oz.) can condensed golden mushroom soup or cream of mushroom soup

1⁄3 cup sour cream

2 Tbs. milk

1⁄4 tsp. pepper

3 cups (2"x1") leftover cooked steak pieces

Chopped fresh parsley (optional)

In large pot of salted boiling water, cook green beans until just tender, about 5 min.; drain well. Reserve. In large nonstick skillet, melt butter over medium heat. Add mushrooms and onion; cook, stirring occasionally, until mushrooms are golden and onion is tender, 3– 4 min.

Stir in soup, sour cream, milk and pepper; cook, stirring occasionally, until flavors blend and mixture is heated through, 3– 4 min., adding sliced steak during last 2 min. of cooking time. Serve with reserved green beans. If desired, sprinkle with parsley.

Servings: 6. Active time: 10 min. Total time: 20 min. Calories: 274

Protein: 25g Fat: 14g ( 6g sat.) Chol.: 73mg Carbs.: 12g Sodium: 380mg Fiber: 3g Sugar: 4g

Orange-apricot Chicken Enticing aromas will waft through the house, thanks to a fragrant spice blend and our quick-prep, citrus-infused pan sauce

1 tsp. ground cumin

1⁄2 tsp. ground cinnamon

1⁄4 tsp. salt

1⁄8 tsp. crushed red pepper flakes, or more to taste

2 cups (13⁄ 4" x3⁄ 4") cooked chicken pieces

1 large orange

1⁄3 cup lower-sodium chicken broth

1 tsp. cornstarch

1 Tbs. olive oil

1⁄2 cup dried apricots, halved

1 clove garlic, minced

3 scallions, sliced

2 cups cooked rice

Combine spices, salt and pepper flakes; sprinkle over chicken. Grate 1⁄ tsp. zest and

2 squeeze 1⁄ cup juice from orange into bowl;

3 whisk in broth and cornstarch. Reserve.

In 12" nonstick skillet, heat oil over high heat; add apricots and chicken. Cook, stirring occasionally, until browned in spots, 2–3 min. Reduce heat to medium-low. Add garlic; cook, stirring often, until fragrant, about 30 sec. Add reserved orange juice mixture; cook, stirring occasionally, until coated and thickened slightly, 1–2 min. Stir in scallions. Serve over cooked rice.

Servings: 4. Active time: 20 min. Total time: 25 min. Calories: 315

Protein: 21g Fat: 8g (2g sat.) Chol.: 52mg Carbs.: 37g Sodium: 251mg Fiber: 3g Sugar: 8g